Oil-free • Egg-free • Dairy-free • Low-SOS
Thick, crunchy Southern-style coating. Easy to make in about 25 minutes!
Ingredients
– 1 large head raw broccoli, cut into bite-size florets
– ½ cup unsweetened plant milk
– ½ cup chickpea flour
– ½ cup fine cornmeal
– ½ cup plain panko breadcrumbs (preferably no added salt)
– ½ tsp garlic powder
– ½ tsp onion powder
– ½ tsp smoked paprika (optional)
– Black pepper to taste
Directions
1. Mix plant milk and chickpea flour until smooth. Batter should be fairly thick.
2. In another bowl, combine cornmeal, panko and seasonings.
3. Dip each raw broccoli floret into batter.
4. Roll generously in cornmeal mixture, pressing coating onto broccoli.
5. For extra-thick breading, repeat the batter and breadcrumb coating once.
6. Arrange in a single layer on parchment or an appropriate air-fryer tray.
Cooking methods
Air fryer
390°F for 10–14 minutes. Turn halfway through.
Regular oven
425°F for 18–22 minutes. Turn halfway through.
Mini countertop oven
400°F for approximately 15–20 minutes. Use the middle rack and check early, since countertop ovens can brown faster. Turn halfway through.
Cook until golden brown, crunchy and tender inside.
Note for using frozen broccoli
– Thaw completely first.
– Drain and pat VERY dry with a clean kitchen towel.
– If particularly wet, roast unbreaded for 5 minutes at 400°F to remove moisture.
– Let cool slightly, then follow the same battering and breading directions.
– Expect a slightly softer interior than with fresh broccoli.
Quick dipping sauce
Mix:
– 2 tbsp unsalted tomato sauce
– 1 tbsp lemon juice
– Garlic powder
– Black pepper
– Smoked paprika to taste
My tip: Do not overcrowd the cooking tray. Space between florets is the secret to getting that lovely crunchy coating without adding oil.
Enjoy! 😊